I am having new lighting installed in my kitchen, dining room, and living room this week. So, this post will be short and the recipe will be easy. Although having new lighting installed is nothing like renovating a whole kitchen, it is still enough to disrupt normal routines. The sounds of drills and saws are hardly conducive to writing a post. Fortunately, I was able to get this dish cooked and photographed before the kitchen became unusable.
There are plenty of grilled chicken recipes out in the world but it never hurts to have another one in my opinion. With as much chicken as we eat, I like having as many variations as possible. After all, you never know what you might be in the mood for. I decided to add fish sauce and brown sugar to a citrus based marinade for a little Vietnamese flair. The marinade comes together quickly in a blender but if you don’t feel like getting another item dirty, you can just chop the scallions, cilantro, and garlic by hand. Then just marinate and grill the chicken and dinner is done.
- 2 scallions, cut into big pieces
- 1 cup fresh cilantro leaves
- 2 garlic cloves
- Zest of 1 lime
- Zest of 1 orange
- 1/4 cup packed brown sugar
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup fish sauce
- 2 tablespoons vegetable oil
- 1 1/2 pounds skinless, boneless chicken thighs
- Combine all the ingredients except the chicken in a blender. Purée until well blended. Measure out 4 tablespoons of marinade into a resealable plastic bag. Add chicken to bag and turn chicken pieces so they are evenly coated. Seal bag, and marinate chicken in refrigerator for 30 minutes and up to 2 hours.
- Pour remaining marinade into a small saucepan. Bring mixture to a boil, reduce heat, and simmer until reduced and marinade is the consistency of thick syrup, 5-10 minutes.
- Prepare grill for medium-high heat. Grill chicken, covered, for 5-7 minutes on each side or until nicely browned and cooked through; baste chicken occasionally with reserved marinade during the last 5 minutes of cooking.